From Field to Plate: This Week’s Recipes

This week (and last) the kitchen was once again full of colors, scents, and flavors straight from our community farm. Every basket we bring home is a reminder of what nature can give us when we let it grow at its own pace — without chemicals, without pesticides, just good care from our farmer and volunteers.

And the difference? You taste it right away. The vegetables are richer, fresher, more vibrant. No scrubbing to get rid of pesticide residues, just a quick rinse to shake off the sand, and they’re ready for the pan.

Here’s what I cooked:

1. Veggie Curry with Kohlrabi & Purple Carrots

Inspired by the Dutch TV program BinnensteBuiten, this curry turned out wonderfully fragrant and warming.

Ingredients

• 3 kohlrabi (cut in small cubes)

• 3 purple carrots (cut in half-rings)

• 1 onion (chopped)

• 3 cm fresh ginger (chopped)

• 2 cloves garlic (chopped)

• 500 ml vegan yoghurt

• 25 g tomato purée

• 1 bouillon cube

• A little water

• Spices (1 tsp each): cumin, coriander, turmeric, cinnamon, cayenne

Preparation

1. Mix the spices, ginger, and vegan yoghurt into a marinade.

2. Toss the kohlrabi and carrots through the yoghurt mix.

3. In a pan, sauté the onion, garlic, and ginger until soft. Add the tomato purée.

4. Add the marinated vegetables and a splash of water. Let it simmer until the sauce thickens and the veggies are tender.

5. Finish with fresh coriander if you like.

2. Spicy Chinese Cabbage & Quinoa Salad

Fresh, crunchy, and with just the right hint of sweetness — perfect for a late summer day.

Ingredients

• ½ Chinese cabbage (cut julienne)

• 3 purple carrots (cut small)

• 2 apples (cut julienne)

• A handful of raisins

• A handful of cashew nuts (chopped)

• ½ head of green salad

• 250 g quinoa (cooked as on the package)

Dressing

• 1 small jar of pumpkin marmalade

• Apple vinegar (to taste)

• A pinch of pepper

• A little water

Preparation

1. Mix cabbage and carrots with the dressing, and let them marinate for 30–45 minutes. Stir occasionally.

2. Add apples, raisins, cashew nuts, salad, and quinoa. Mix well and let it sit another 30 minutes.

3. Taste and adjust seasoning as you like.

Simple Joys

Both dishes are healthy, colorful, and full of flavor — just what you need for these “after-summer” days. Perfect to enjoy outside in the garden, or on a balcony with the last rays of sun. Pair it with fresh water, homemade apple juice, or, if you prefer, a good glass of wine.

Because food isn’t just about eating. It’s about slowing down, enjoying what nature gives, and sharing that joy with others.

A Reflection

Cooking with the harvest from our community farm keeps me in tune with the seasons. Every recipe is more than a dish — it’s a celebration of the land, the people who care for it, and the simple truth that good food connects us with nature, each other, and the future we want to create.